4.2 Article

Inactivation of the microbiota and effect on the quality attributes of pineapple juice using a continuous flow ultrasound-assisted supercritical carbon dioxide system

Related references

Note: Only part of the references are listed.
Article Engineering, Chemical

Ultrasound-assisted supercritical CO2 treatment in continuous regime: Application in Saccharomyces cerevisiae inactivation

I. Paniagua-Martinez et al.

JOURNAL OF FOOD ENGINEERING (2016)

Proceedings Paper Physics, Applied

Microbial inactivation by ultrasound assisted supercritical fluids

Jose Benedito et al.

Proceedings of the 2015 ICU International Congress on Ultrasonics (2015)

Proceedings Paper Agriculture, Multidisciplinary

Dense Phase Carbon Dioxide Research: Current Focus and Directions

Murat O. Balaban et al.

2ND INTERNATIONAL CONFERENCE ON AGRICULTURAL AND FOOD ENGINEERING (CAFE 2014) - NEW TRENDS FORWARD (2014)

Article Food Science & Technology

High-Intensity Ultrasound Processing of Pineapple Juice

Mayra Garcia Maia Costa et al.

FOOD AND BIOPROCESS TECHNOLOGY (2013)

Article Engineering, Chemical

Storage quality of pineapple juice non-thermally pasteurized and clarified by microfiltration

Aporn Laorko et al.

JOURNAL OF FOOD ENGINEERING (2013)

Article Engineering, Environmental

Sonochemical reactors: Important design and scale up considerations with a special emphasis on heterogeneous systems

Parag R. Gogate et al.

CHEMICAL ENGINEERING JOURNAL (2011)

Article Food Science & Technology

Effect of thermosonication on bioactive compounds in watermelon juice

A. Rawson et al.

FOOD RESEARCH INTERNATIONAL (2011)

Review Food Science & Technology

Hurdle Technology in Fruit Processing

Paula Luisina Gomez et al.

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 2 (2011)

Article Food Science & Technology

Use of High-Intensity Ultrasound and UV-C Light to Inactivate Some Microorganisms in Fruit Juices

Cielo D. Char et al.

FOOD AND BIOPROCESS TECHNOLOGY (2010)

Article Chemistry, Applied

Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice

A. O. Adekunte et al.

FOOD CHEMISTRY (2010)

Article Food Science & Technology

Supercritical carbon dioxide-treated blood orange juice as a new product in the fresh fruit juice market

Simona Fabroni et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2010)

Article Chemistry, Physical

Microbial inactivation of paprika using high-pressure CO2

L. Calvo et al.

JOURNAL OF SUPERCRITICAL FLUIDS (2010)

Article Chemistry, Physical

Supercritical CO2 extraction of lutein esters from marigold (Tagetes erecta L.) enhanced by ultrasound

Yanxiang Gao et al.

JOURNAL OF SUPERCRITICAL FLUIDS (2009)

Article Food Science & Technology

Changes of health-related compounds throughout cold storage of tomato juice stabilized by thermal or high intensity pulsed electric field treatments

Isabel Odriozola-Serrano et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2008)

Review Food Science & Technology

High pressure carbon dioxide inactivation of microorganisms in foods: The past, the present and the future

L. Garcia-Gonzalez et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2007)

Article Chemistry, Applied

Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices

Inga Klimczak et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2007)

Article Acoustics

Oxygen-induced concurrent ultrasonic degradation of volatile and non-volatile aromatic compounds

Christian Petrier et al.

ULTRASONICS SONOCHEMISTRY (2007)

Article Agriculture, Multidisciplinary

Microbial stability, phytochemical retention, and organoleptic attributes of dense phase CO2 processed muscadine grape juice

David Del Pozo-Insfran et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)

Article Engineering, Chemical

Effect of thermal processing on the quality loss of pineapple juice

M Rattanathanalerk et al.

JOURNAL OF FOOD ENGINEERING (2005)

Article Food Science & Technology

Phenolic composition of authentic pineapple juice

L Wen et al.

JOURNAL OF FOOD SCIENCE (2002)